Table 1. Changes of water distribution and myoglobin during multiple freeze-thaw cycles
Freeze-thaw cycles | Fat content | Immobilized water parameters | Absorption spectra of myoglobin |
T21 (ms) | p21 (%) | Wave length corresponding to the highest peak (nm) | Metmyoglobin content (%) |
C0 | F0 | 58.92±0.54Ab | 85.13±0.15Aa | 409 | 25.55±0.37Aa |
F50 | 58.85±0.08Ab | 84.56±0.66Aa | 409 | 25.25±0.23Aa |
F100 | 58.83±0.52Ab | 85.58±0.28Aa | 409 | 25.80±0.43Aa |
F150 | 59.73±0.11Ab | 85.81±0.18Aa | 409 | 26.15±1.13Aa |
C1 | F0 | 65.05±0.21Aa | 84.26±0.42Aa | 408 | 27.05±0.04Aab |
F50 | 64.02±0.16Ba | 85.00±0.02Aa | 408 | 33.90±0.65Bc |
F100 | 62.98±0.06Ca | 85.26±0.30Aa | 407, 408 | 35.09±0.66BCbc |
F150 | 62.03±0.08Da | 85.52±0.67Aab | 407 | 37.02±0.51Cc |
C2 | F0 | 62.60±0.71Aa | 83.31±0.11Bab | 406 | 28.34±0.07Abc |
F50 | 62.07±1.03Aa | 83.97±0.12ABab | 405, 406 | 32.88±0.28Bbc |
F100 | 61.88±0.30Aa | 84.17±0.21Ab | 405 | 36.85±0.12Ccd |
F150 | 60.38±0.71Aab | 84.16±0.25Abc | 405 | 37.62±0.28Cc |
C3 | F0 | 54.85±0.92Ac | 82.06±0.55Abc | 405, 406 | 29.97±0.30Acd |
F50 | 54.09±0.20ABc | 82.51±0.64Abc | 405, 406 | 36.34±0.30Bd |
F100 | 53.00±0.02ABc | 83.02±0.06Ac | 405 | 37.49±0.21Bd |
F150 | 52.59±0.42Bc | 83.69±0.13Ac | 405 | 37.57±0.39Bc |
C4 | F0 | 52.35±0.78Ac | 81.22±0.48Bc | 405 | 30.95±0.89Ade |
F50 | 50.09±0.29Ad | 82.34±0.63ABbc | 405 | 32.32±1.40ABbc |
F100 | 46.89±0.93Bd | 82.90±0.20ABc | 404, 405 | 33.01±1.29ABb |
F150 | 45.46±0.60Bd | 83.45±0.47Acd | 404 | 35.61±0.48Bbc |
C5 | F0 | 47.30±0.13Ad | 80.32±0.93Ac | 404 | 32.03±0.68Ae |
F50 | 45.87±0.90ABe | 80.89±0.15Acd | 403, 404 | 31.31±0.14ABb |
F100 | 43.44±0.50BCe | 81.75±0.11Ad | 403, 404 | 33.53±0.36BCb |
F150 | 42.23±0.95Ce | 82.22±0.33Ad | 402, 403 | 34.55±0.35Cb |
C6 | F0 | 45.65±0.78Ad | 78.27±0.41Bd | 402 | 32.40±0.46Ae |
F50 | 43.49±0.57Bf | 79.16±0.41ABd | 401 | 34.17±0.10Bcd |
F100 | 42.87±0.16Be | 78.82±0.08ABe | 399, 400 | 34.10±0.17Bb |
F150 | 41.87±0.01Be | 79.82±0.24Ae | 399 | 34.48±0.39Bb |
Means within pork back fat content with different superscript letters are significantly different (p<0.05).
Means within with freeze-thaw cycles different superscript letters are significantly different (p<0.05).
C0, fresh surimi before freezing; C1–C6, the number of freeze-thaw cycles; F0, F50, F100, and F150 are surimi of 0 g/kg fat, 50 g/kg fat, 100 g/kg fat and 150 g/kg fat, respectively.